Tân Tân Vietnamese Hoisin Sauce
Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.
Chita Organic Thai Sriracha Chili Sauce
Many mis-attribute sriracha to Vietnamese cuisine, thanks to the presence of sriracha bottles on the tables of most pho restaurants, but in reality, the condiment hails from Thailand. What we associate with sriracha sauce (the beloved green-capped bottle in almost every home and most diners) isn’t actually the same style as what you would find in Thailand. The Thai style is less acidic and slightly sweeter, with a thinner texture and mellower heat, and this one showcases those qualities perfectly. It’s sweeter and milder than the typical rooster-adorned bottle of sriracha you’re likely used to seeing, with much less of a vinegary tang. It has a distinct savory complexity thanks to the fermentation process and the addition of tropical-sweet pineapple vinegar—which they craft themselves—to boost the fruitiness of the chilies. A twist on the traditional.